RECIPE IDEA: Grilled Herbed Salmon Salad
Hi, it’s Lois at Recipe Idea Shop, telling you about a light and delicious Grilled Herbed Salmon Salad that Don made for us. Well, actually, I made the salad. He made the salmon because he’s the grill master.
We had plenty of fresh vegetables for the salad, and I love a good salad filled with romaine, broccoli, avocado, kale, and kalamata olives. So while Don grilled the salmon, I made the salad. It was scrumptious and not too filling. We didn’t have any bread or other starches with the meal, so it was light, yet filling. Each piece of salmon was about 4-5 ounces. Filled with Omega3 fats, this salmon salad is excellent topped with Simple Balsamic Vinaigrette.
Grilled Herbed Salmon Salad is the perfect spring or summer meal.
Read on for recipe and nutrition…
- 1 head of Romaine lettuce or kale
- 1 avocado, peeled, seeded and cut into bits or slices
- 1 broccoli crown, cut into bite-sized pieces
- 10 Kalamata olives
- 2 salmon pieces, skin on (about 4 ounces each)
- 1 teaspoon Herbes de Provence
- 1 tablespoon olive oil
- Wash, cut and dry (by hand or with a salad spinner) the Romaine and divide it between two plates.
- Top the Romaine with the avocado pieces and broccoli florets.
- The Kalamata olives can be served whole as a garnish, or sliced and spread on top of the salad.
- Coat the salmon with the olive oil and sprinkle the herbes de Provence over the top.
- Grill over medium heat for about 4-5 minutes a side, until the salmon is flaky. Do not overcook or it will be dry.
- Remove the skin before placing the warm, grilled salmon on top of the salad.
- Serve with Balsamic Vinaigrette or any salad dressing you prefer.